Seeds Free Cassava & Ginger Spiced Cookies
Warm spices, deep molasses, and a hint of brightness from apple cider vinegar make these cookies the kind of treat that fills your kitchen with the most irresistible aroma. The dough comes together from cassava flour and arrowroot starch, giving you a tender, snappy bite that's genuinely satisfying without relying on any seed-based ingredients or oils. That matters more than it sounds — plenty of spiced cookies and holiday-style baked goods sneak in sesame, poppy, or sunflower elements, so having a clean, from-scratch recipe you can trust is a real win. Blackstrap molasses and maple syrup bring a rich, layered sweetness that pairs beautifully with the Ceylon cinnamon, ginger, and turmeric, making every bite feel a little warming and complex. Coconut oil keeps the texture just right — slightly crisp at the edges and firm enough to hold a cut shape, which makes these great for cookie cutters and festive occasions. The chilling step is worth every minute of the wait, since it makes the dough easy to roll and helps the cookies bake up with clean, defined edges. Let them cool completely before you dig in, and you'll be rewarded with a cookie that snaps perfectly and tastes like it came from a very good bakery.
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Learn more →Ingredients
24 servings
For the cookies
- 2 cups cassava flour
- 2 tbsp arrowroot starch
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup coconut oil, melted and cooled
- ⅓ cup blackstrap molasses
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp vanilla powder
Instructions
- 1
In a large mixing bowl, whisk together the cassava flour, arrowroot starch, baking soda, ground ginger, ground Ceylon cinnamon, turmeric, and sea salt until evenly combined.
- 2
In a medium mixing bowl, whisk together the melted coconut oil, molasses, maple syrup, apple cider vinegar, and vanilla powder until smooth and fully incorporated.
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